Outback Steakhouse Toowoomba Pasta
Copycat of Outback Steakhouse's Toowoomba pasta: fettuccine tossed in a creamy Cajun Parmesan sauce with sautéed mushrooms, peppers and tomatoes, topped with Cajun-seasoned shrimp. Serves 4, total time about 40 minutes.
⏱️ Prep: 15 min🍳 Cook: 25 min
Nutritionper 100 g›
245
Calories
11g
Protein
22g
Carbs
13g
Fat
Ingredients
| 1½ lbs (680 g) | large shrimp (16-20 count), peeled and deveined |
| 2 tablespoons | olive oil (for the shrimp) |
| 1 teaspoon | Cajun seasoning (for shrimp) |
| ½ teaspoon | salt (for shrimp) |
| ½ teaspoon | black pepper (for shrimp) |
| ½ teaspoon | paprika (for shrimp) |
| 1 lb (450 g) | fettuccine pasta |
| to taste | salt for pasta water |
| 4 tablespoons (55 g) | butter |
| 6 cloves | garlic, minced |
| 2½ cups (600 ml) | heavy cream |
| 1½ cups (150 g) | Parmesan cheese, freshly grated |
| ½ cup (120 ml) | white wine (optional, or chicken broth) |
| 1 teaspoon | Cajun seasoning (for sauce) |
| ½ teaspoon | paprika (for sauce) |
| ½ teaspoon | salt (for sauce) |
| ½ teaspoon | black pepper (for sauce) |
| ¼ teaspoon | cayenne pepper |
| 1 cup (70 g) | mushrooms, sliced |
| 1 | red bell pepper, julienned |
| 1 cup (150 g) | cherry tomatoes, halved |
| ½ cup | green onions, sliced |
| 2 tablespoons | olive oil (for the vegetables) |
| for garnish | fresh parsley, chopped (garnish) |
| for garnish | extra Parmesan cheese (garnish) |
| for garnish | lemon wedges |
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine to al dente per package directions. Reserve 1 cup (240 ml) of pasta water before draining.
- Season the shrimp with Cajun seasoning, salt, pepper and paprika. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook the shrimp 2-3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, add 2 tablespoons olive oil and sauté the mushrooms and red bell pepper 5-6 minutes until softened. Add the cherry tomatoes and cook 2 more minutes. Remove and set aside with the shrimp.
- For the Toowoomba sauce, melt the butter in a large deep skillet over medium heat. Add the minced garlic and sauté 1-2 minutes until fragrant. If using wine, add it now and reduce by half, about 2-3 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Cook 5-6 minutes, stirring, until it thickens and coats the back of a spoon. Reduce heat to low and stir in the Parmesan until melted and smooth.
- Add the Cajun seasoning, paprika, salt, pepper and cayenne, and whisk to combine. If too thick, add reserved pasta water a tablespoon at a time to reach the desired consistency.
- Add the drained pasta to the sauce and toss to coat evenly. Fold in the sautéed vegetables and most of the green onions, reserving some for garnish.
- Divide the creamy Cajun pasta among four plates or bowls, top each with the seasoned shrimp, and garnish with parsley, the remaining green onions and extra Parmesan. Serve with lemon wedges.